Search Results - Mudannayake, Deshani

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  1. 1
    Inulin as a functional ingredient and their applications in meat products

    Inulin as a functional ingredient and their applications in meat products by Illippangama, Ashinshana U., Jayasena, Dinesh D., Jo, Cheorun, Mudannayake, Deshani C.

    Published in Carbohydrate polymers
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  2. 2
    An overview of the potential application of chitosan in meat and meat products

    An overview of the potential application of chitosan in meat and meat products by Fernando, Sandithi S., Jo, Cheorun, Mudannayake, Deshani C., Jayasena, Dinesh D.

    Published in Carbohydrate polymers
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  3. 3
    Inulin fructans – food applications and alternative plant sources: a review

    Inulin fructans – food applications and alternative plant sources: a review by Mudannayake, Deshani C., Jayasena, Dinesh D., Wimalasiri, Kuruppu M. S., Ranadheera, C. Senaka, Ajlouni, Said

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  4. 4
    Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin

    Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin by Mudannayake, Deshani C., Wimalasiri, Kuruppu M.S., Silva, Kahandage F.S.T., Ajlouni, Said

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  5. 5
    Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

    Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages by Jayarathna, Gayathree Nidarshika, Jayasena, Dinesh Darshaka, Mudannayake, Deshani Chirajeevi

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  6. 6
    Probiotic ice cream incorporated with blue pea flower (Clitoria ternatea) as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient

    Probiotic ice cream incorporated with blue pea flower (Clitoria ternatea) as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient by Thilakarathna, Haljothi Isuri Upeksha, Jayarathna, Gayathree Nidarshika, Mudannayake, Deshani Chirajeevi

    Published in Food and life
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  7. 7
    Utilization of Sargassum crassifolium seaweed powder as a functional ingredient in wheat noodles

    Utilization of Sargassum crassifolium seaweed powder as a functional ingredient in wheat noodles by Egodavitharana, Dayani Imansa, Manikkrama, Sonali, Bambaranda, Bambaranda Vidana Arachchilage Suneetha Manori, Mudannayake, Deshani Chirajeevi

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  8. 8
    Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers

    Phytochemical Composition of Two Green Seaweeds (Ulva lactuca and Ulva fasciata) and their Utilization as a Functional Ingredient in Crackers by Egodavitharana, Dayani Imansa, Manori Bambaranda, Bambaranda Vidana Arachchilage Suneetha, Mudannayake, Deshani Chirajeevi

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  9. 9
    Tomato (Lycopersicon esculentum L) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt

    Tomato (Lycopersicon esculentum L) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt by Meegahawaththa, Wasantha, Sinhalage, Darshani, Mudannayake, Deshani

    Published in Food and life
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  10. 10
    Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages

    Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages by Jayarathna, Gayathree Nidarshika, Jayasena, Dinesh Darshaka, Mudannayake, Deshani Chirajeevi

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